Pork Bat with Horseradish Pesto

Season the meat with salt and two cloves of finely chopped garlic. Fry on both sides in a pan in hot clarified butter or oil. Remove and keep warm. Melt butter in the frying residue and sauté the chopped shallots and remaining garlic in it. Add the finely chopped chili pepper and parsley, pour in the prepared jus and toss everything well. Fry the cherry tomatoes in a little oil, salt lightly and add to the shallots. Arrange the bats on warmed plates and pour the sauce over them. Serve with horseradish pesto. For the horseradish pesto, blend the beef broth with mustard, chopped basil, parsley and horseradish. Gradually add olive oil and grated horseradish. Season to taste with salt and pepper.

Preparation Tip:

Mashed potatoes with sweet cream as a side dish.

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